What is your favorite pasta red sauce in a jar ?

Apr 29, 2013 7:52 PM

I always get the same kind --Newman's Own Marinara Sauce. I started buying it b/c the profits go to charity. But I know it is not the most flavorful out there. I just don't know what is. I once enjoyed Dave's yellow/golden tomato sauce. But they don't seem to make it anymore. Plus it was pricey and nice for special dish, but not an "every day" sauce.
Also, I live in a small town, so selection can be limited, unless I can get it online.
I would like to avoid those that have a lot/any of added sugar, and definitely HFCS.

So here's the closest I get to a bottled pasta sauce.
1. Buy a large can of crushed tomatoes and just keep it on hand.
2. On the day you want to have pasta for dinner, go to Souper Salad (or other large salad bar restaurant) for takeout at lunch. In half the container, get your lunch salad. In the other half container place all your pasta favorites: Pepperoni, cubed ham and turkey, bell peppers, red onions, marinated mushrooms, olives, artichoke hearts, broccoli, cauliflower, etc. Top with shredded mozzarella if available.
3. Eat salad half for lunch.
4. For dinner, set cheese aside. In a large non-reactive skillet saute meat and veggies in a little olive oil or butter till tender. Add canned crushed tomatoes, heat through. Serve over pasta. Top with cheese. Extra may be frozen.

I only like vegetables fresh, but they are expensive and time consuming to buy and cut up yourself. This is a fast, inexpensive alternative and allows me to make pasta with a lot of ingredients.

I like Prego, I think it is more flavorful than Ragu. I usually add some stuff to any jar sauce to make it more like homemade (extra onions, mushrooms, hamburger). Thanks @carl669 for the Amy's Organic link....definately going to check that out for the no added sugar!

I used to make a huge base of sauce (I mean gallons!!!!) and then jar them. So on a quick easy night I could pop a jar add whatever and know what exactly I was feeding my girls. (Not knocking all commercial sauce, just most of them.)

@omnichad: Another Prego Garden Vegetable lover here and you can't beat the price! For a more expensive and thicker flavor I like Mids Meat, which isn't stocked by many stores, not Cub but Rainbow stocks it. It's a full 32oz jar and Sausage is also good.

So here's the closest I get to a bottled pasta sauce.
1. Buy a large can of crushed tomatoes and just keep it on hand.
2. On the day you want to have pasta for dinner, go to Souper Salad (or other large salad bar restaurant) for takeout at lunch. In half the container, get your lunch salad. In the other half container place all your pasta favorites: Pepperoni, cubed ham and turkey, bell peppers, red onions, marinated mushrooms, olives, artichoke hearts, broccoli, cauliflower, etc. Top with shredded mozzarella if available.
3. Eat salad half for lunch.
4. For dinner, set cheese aside. In a large non-reactive skillet saute meat and veggies in a little olive oil or butter till tender. Add canned crushed tomatoes, heat through. Serve over pasta. Top with cheese. Extra may be frozen.

I only like vegetables fresh, but they are expensive and time consuming to buy and cut up yourself. This is a fast, inexpensive alternative and allows me to make pasta with a lot of ingredients.

It looks like Prego is the most popular on here so far, with Amy's getting high marks.
I've already done the Newman's, but not the vokda one... hmm.....
Maybe I will have a sauce taste off . Get a couple jars at a time and see.

I used to make my own in days of yore, but most days, even w/ the simplified tips, it seems more than I want to do ! @moondrake especially like your salad bar method ! I'll have to keep that in mind. As mentioned, I am in small town. The only salad bar I can think of off hand is the one at the hospital cafeteria ! Let's hope I don't have reason to be up there to check it out.

Keep those favorites coming. I'll put them on my list for a sauce taste off !
Thank you !

@xarous: I do something similar, although I quit canning it and started just freezing it. I have a huge canning pot that holds 7.5 gallons. When fresh tomatoes are available (I haven't had a vegetable garden for the past few years so I watch for them at the farmers' markets), I use that pot to make a huge vat of sauce and freeze it in quart containers. It's a three day process for me, but I get compliments for an entire year.

As far as prepared sauces, back in the day we preferred Prego, but I love most of Amy's frozen foods so I might have to give that a try. (Amy's lasagna is terrific!)

i've been a fan of crappy jar sauces that I can add meat and spices to for years. just tonight, i made my first forray into a vodka sauce. I don't know anything about the sauce, but i can tell you that it seemed very sweet....is this normal?

Giada DeLaurentiis Tomato Basil. Unfortunately only available at Target. I read an article once that listed this as the best buy when comparing quantity, price, and taste. Its the only sauce I buy now.

@karlsworld: I'd love to. I don't keep it at work and it's not one you can search for on the internet. I'll pull it out tonight and take a picture. My mother made it often for family meals. It's not quick or simple but it is delicious!

Chop a large onion and one green and one red pepper into 1/2" dice, Saute until fairly tender. Stir in a jar of red sauce and 1/4 tsp. red pepper flakes. Add 1 pound Trader Joe's frozen turkey meatballs. Bring to a boil, then lower heat and simmer for 15 minutes. Add to one pound of cooked 'al dente' linguine or spaghetti, garnish with grated parmesan/romano and chopped fresh parsley. Serves 4 generously. Also tasty reheated as leftovers.

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